Crumbles are one of my favorite desserts to make because they are easy to assemble and super versatile. I’ve been on a stone fruit kick as of lately, so I have been making peach crumbles (with blueberries), but you can easily swap out the peaches for plums, apples, berries, pears, nectarines or apricots.
Top this crumble with vanilla ice cream or a coconut milk or almond milk-based alternative for you non-dairy folks and you will have an amazing dessert to bring to the next backyard BBQ. I always bake with low sugar recipes and use healthier ingredients when possible. In this case, I chose to use coconut sugar for the crumbs mixed with part almond flour and part gluten free flour. You can do the same or choose to use all almond flour if you want to make it more paleo-friendly and grain free.
Also, if you wanted to make a vegan version, just swap out the butter for coconut oil. I’ve done that as well and it tastes just as good!
Enjoy this Gluten-Free Summer Peach Crumble Recipe:
About 9-10 peaches
1/2 pint blueberries (optional)
1/2 cup slivered almonds
1 stick (or 1/2 cup) grass fed butter
1/2 cup coconut sugar
1/2 cup almond flour
1/2 cup all-purpose gluten-free flour
Pinch of salt
1/2 teaspoon of cinnamon
Juice of a fresh lemon
- Preheat oven to 375 degrees.
- Thinly slice peaches and add them directly to your baking dish.
- Squeeze a fresh lemon and dust with cinnamon.
- In a mixing bowl, mix together almonds, almond flour, gluten-free flour, butter, salt and coconut sugar with your bare hands. This mixture should be dry, so if it is too moist slowly add more flour to the bowl. You can also experiment with adding some oats too.
- Spread the crumble on top of your fruit and place it in the oven to bake for about 35-40 minutes. You’ll want the crumbs to be crispy!
- Let it cool before serving and adding additional topping.